Restaurants›Peppino's Pizzeria & Sports Grille | Jenison›Bacon Spinach Dip Recipe

Bacon Spinach Dip Recipe

Inspired by Peppino's Pizzeria & Sports Grille | Jenison
Time45m
Serves6

Creamy spinach and artichoke dip with bacon, mozzarella, garlic cream cheese, and parmesan. Served with corn tortilla chips.

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Ingredients

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Dip

To Serve

Method

Dip

1

Prep spinach

If using fresh spinach, wash thoroughly, remove thick stems, then wilt in a large skillet over medium heat with 1 tablespoon olive oil for 2–3 minutes until just wilted. Drain in a colander and press with a spoon or paper towels to remove excess moisture. Roughly chop and set aside. (If using frozen chopped spinach, thaw, squeeze out all liquid and measure about 10 oz.)

2

Cook bacon

In the same skillet or a separate pan, cook 8 slices of bacon over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper-towel-lined plate to drain, then roughly chop 6 slices for the dip and reserve 2 slices for garnish.

3

Sauté garlic

Discard most bacon fat, leaving about 1 teaspoon in the skillet (or wipe skillet and add 1 teaspoon olive oil). Add the minced garlic and sauté over medium-low heat for 30–45 seconds until fragrant, taking care not to brown the garlic.

4

Combine cheeses and bases

In a large mixing bowl, combine the softened cream cheese (8 oz), sour cream (1 cup), mayonnaise (1/2 cup), lemon juice (1 tbsp), grated parmesan (1/2 cup), shredded mozzarella (1 cup), kosher salt (1 tsp), black pepper (1/2 tsp), and red pepper flakes if using (1/4 tsp). Beat with a spatula or handheld mixer on low until smooth and homogenous.

5

Mix in vegetables and bacon

Fold the chopped wilted spinach, chopped artichoke hearts (14 oz, drained and chopped), sautéed garlic, and chopped bacon (from 6 slices) into the cheese mixture until evenly distributed.

6

Adjust seasoning

Taste and adjust seasoning — add a pinch more salt, pepper, or lemon juice as desired.

7

Bake (optional - hot dip)

Preheat oven to 375°F (190°C). Transfer the mixture to a 9-inch ovenproof skillet or shallow baking dish. Top with an additional 1/4 cup shredded mozzarella and 1–2 tablespoons grated parmesan. Bake for 18–22 minutes until bubbly and golden on top. For extra browning, broil 1–2 minutes watching closely.

8

Serve chilled or warm

If you prefer a chilled dip, chill in the fridge for at least 1 hour before serving (no baking). If baked, let rest 5 minutes before serving so it firms slightly.

To Serve

9

Arrange warm or chilled dip on a serving platter or keep in the baking dish. Sprinkle reserved chopped bacon and chopped fresh parsley over the top.

10

Serve immediately with corn tortilla chips alongside. Provide napkins and a small spoon or spreader for guests.